Ohagi Mochi with Sesame and Kinako Soy Flour. Great recipe for Ohagi Mochi with Sesame and Kinako Soy Flour. Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference.
Another type of ohagi are inverted, with the rice on the outside and beans on the inside; these are coated with a layer of sesame seeds or kinako, a type of soy flour.
Ohagi Mochi with Sesame and Kinako Soy Flour Regular old bean paste ohagi is boring.
The sesame and kinako coating makes a big difference.
You can cook Ohagi Mochi with Sesame and Kinako Soy Flour using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients of Ohagi Mochi with Sesame and Kinako Soy Flour
- It's 350 grams of Uncooked rice.
- You need 360 ml of Uncooked mochi rice (optional).
- It's 1 tbsp of Sugar.
- You need 10 grams of per ball Coarse an bean paste.
- It's 3 tbsp of ☆Black sesame.
- Prepare 1 tbsp of ☆Sugar.
- You need 2 pinch of ☆Salt.
- It's 3 tbsp of ★Kinako.
- It's 1 tbsp of ★Sugar.
- It's 2 pinch of ★Salt.
If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour. Beat mochi rice with wet suriko-gi until it becomes like moti. Make mochi rice round like ping pong ball shape. Then, put rounded mochi rice on anko, and wrap.
Ohagi Mochi with Sesame and Kinako Soy Flour instructions
- Wash the rice, and cook with a small amount of water for 10 minutes. Add sugar, crush it up a bit, and divide into about 45g portions..
- Roughly grind the sesame, and add sugar and salt. Mix in the ★ ingredients at the same time as the kinako..
- Stick about 45 g of rice between 2 sheets of plastic wrap, amd stretch it out into a 10 cm circle with your hands or a rolling pin. Remove the top sheet of plastic wrap, and place the an red bean paste on top..
- Wrap the an bean paste completely up inside, and shape into a ball..
- Coat in sesame. Letting it sit for a while and then coating it again will give a nice flavor..
- Do the same with the kinako soy flour..
- Please check outfor the chunky bean paste and refer tofor instructions on how to handle the rice. https://cookpad.com/us/recipes/143852-tsubu-an-ohagi-botamochi https://cookpad.com/us/recipes/143844-tsubushi-an-sweet-simmered-azuki-beans.
And cover kinako with mochi rice. Ohagi is sweet mochi rice with an azuki bean paste around the outside, although there are variations. This place had kinako (roasted soy flour) outside with anko (red azuki bean paste) inside, sesame outside with anko inside, as well as the typical anko outside and anko inside kinds. Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako.
